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Easy Bacon and Mushroom Egg White Breakfast Quiche

This Bacon and Mushroom Quiche is a recipe favorite for parties, bridal showers, Mother's Day and Sunday brunch. Made with a flaky pie crust, egg whites and crispy bacon, this quiche is easy to make and delicious.
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Bacon and mushroom quiche on a table with flowers and a napkin.

With its flaky crust, cheesy quiche filling, crispy bacon and protein packed egg-whites, this bacon and mushroom quiche is healthy, flavorful and packed with nutrition. Using fat-free milk and egg whites makes this quiche a lighter version of a savory and typically caloric party favorite.

Brunch recipes are in full force during Spring and Summer. I love making it for Mother’s Day brunch, baby showers and for leisurely Saturday mornings. Good reason or not, you’ll be glad you made this breakfast quiche.

Using a store-bought pie crust cuts down on prep time, meaning more time to rock and roll at the party and less time in the kitchen.

To complete your party table, add a Egg White Quiche and White Sparkling Sangria Mocktail. Both are fan favorites!

Why you’ll love this recipe

  • 13g of protein per serving.
  • Customizable to make it your own.
  • Perfect for Spring and Summer brunches.

Ingredients and Substitutes:

These are the main ingredients and substitutions. See the recipe card below for the full ingredients list and instructions for bacon and mushroom quiche. 

Pie crust, bacon, mushroom, low fat milk, liquid egg whites, garlic, salt and pepper for a quiche.

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  • Pie Crust: I am using storebought to make this super quick and easy. You can also use homemade or go crustless.
  • Bacon: use bacon, turkey bacon or cooked sausage. Try adding Homemade Maple Chicken Sausage Breakfast Patties broken up and mixed in. If using turkey bacon be sure to add some olive oil to cook your mushroom and garlic mixture in place of the bacon fat.
  • Brown Mushrooms: I prefer brown mushrooms for this recipe. Use your favorite variety or other preferred veggies.
  • Garlic: lots of delicious minced garlic.
  • Low Fat Milk: or whole milk, heavy cream, protein milk like Fairlife or half and half.
  • Liquid Egg Whites: I suggest buying the carton of egg whites so you do not waste the yolks. You can use 9 whole eggs, or 1 1/2 cups egg beaters or a combination of whole eggs and whites.

Variations

  • For different flavors, try cheddar cheese, gouda, Swiss cheese, pepper jack or gruyere cheese.
  • Add spinach, yellow onion, arugula, bell peppers, etc. 
  • To lower the fat, use turkey bacon, less bacon pieces or low fat cheese. 
  • To lower the carbs, make this a crustless quiche recipe.

Dietary Modifications

  • To make gluten-free, use a gluten-free pie crust.
  • To make dairy-free, omit the milk and use almond milk or soy milk and substitute the mozzarella for your favorite non-dairy alternative. Note, this will change the taste and texture of your quiche.

How to make bacon and mushroom quiche (a visual step-by-step guide):

Step 1: pre-heat oven and pre-bake the crust

Pie crust with holes poked in the center in a pie dish.

Pre-heat oven according to pie crust package. Place one pie shell in a pie dish, poke a few holes in the bottom and bake 1/2 the recommended time (image 1).

Baked, lightly browned pie crust in a pie dish.

When the crust is done cooking, remove from the oven and lower the temperature to 350 degrees Fahrenheit (image 2).

Step 2: cook bacon

While the pie crust bakes, cook the bacon in a large skillet, until cooked through and browned. Chop into bite-sized pieces. 

Step 3: cook mushrooms and add bacon

Drain the excess bacon grease from the pan and in the same pan, sautรฉ the garlic and mushrooms over medium heat (image 3) until the mushrooms are soft and browned (image 4). Return the chopped pieces of bacon to the pan (image 5) and mix to combine and remove from the heat (image 6)

Four images showing the streps of cooking mushrooms and garlic in a large skillet and mixing in cooked bacon.

Step 4: whisk egg mixture

In a large mixing bowl, whisk together egg whites, milk, cheese, salt and pepper (image 7).

Liquid egg whites, milk, cheese, salt and pepper whisked in a large bowl.

Step 5: add ingredients for the quiche to the crust

Cooked mushrooms and bacon added to the pre cooked pie crust in a  pie dish.

Place the cooked bacon and mushroom mixture in the pie dish on top of the pie crust and evenly coat the bottom (image 8).

Egg, cheese and milk mixture added to the pie dish with the mushrooms and bacon.

Pour the egg mixture over the bacon mixture (image 9). Be sure the cheese does not pool to the middle of the quiche, use a spoon to move around as needed.

Step 6: bake

Freshly baked egg white quiche with mushrooms and bacon throughout in a pie dish.

Bake at 350F for 35-40 minutes or longer until the eggs are fully cooked, the crust is nice and golden brown and a toothpick comes out clean (image 10). Always note – bake times will vary from oven to oven.

Expert Tip!

Use this same recipe and add any and all of your favorite vegetable and meat fillings for more fun quiches.

A slice of quiche with a fork plated with flowers.

Recipe FAQs

How to store leftover quiche?

Store leftover quiche in an airtight container in the fridge for up to 5 days.

What to serve with bacon and mushroom quiche?

This is perfect for a brunch party. Serve with a fruit salad, Blueberry Breakfast Sausage, Protein Waffles and lots of delicious drinks.

Do I have to use egg whites?

You can use 9 whole eggs in place of 1 1/2 cups egg whites or use 1 1/2 cups egg beaters. You can also do 1/2 the egg whites and 1/2 the eggs so about 4 eggs and 3/4 cup egg whites.

Can I omit the mushrooms?

Sure! Omit completely or add in another veggie like in my Egg White Quiche and Easy Vegetable Quiche.

If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!

Bacon and mushroom quiche on a table with flowers and a napkin.

Bacon and Mushroom Quiche

Danielle Lima
This Bacon and Mushroom Quiche is a recipe favorite for parties, bridal showers, Mother's Day and Sunday brunch. Made with a flaky pie crust, egg whites and crispy bacon, this quiche is easy to make and delicious.
5 from 1 vote
Prep Time 15 minutes
Cook Time 40 minutes
Course Breakfast, Main Course, Side Dish
Cuisine American
Servings 6 servings
Calories 385 kcal

๐Ÿ“ฑ MyFitnessPal & MacrosFirst App Users

You can find this recipe and many others on MyFitnessPal and MacrosFirst by searching: Ohsnapmacros – Bacon and Mushroom Quiche

Ingredients
  

  • 1 pie crust store-bought
  • 6 pieces bacon cooked and chopped
  • 8 oz. cremini mushrooms sliced
  • 2 cloves garlic minced
  • 1 1/2 cups liquid egg whites 350g
  • 1/2 cup low fat milk 120g
  • 1/2 cup mozzarella cheese, shredded 56g
  • salt and black pepper

Instructions
 

  • Pre-heat oven according to pie crust package. Place one pie crust in a pie dish, poke a few holes in the bottom and bake 1/2 the recommended time. Example: if the package asks to bake at 425F for 12 minutes, cook at 425F for 6 minutes.
  • When the crust is done cooking, remove from the oven and lower the temperature to 350 degrees Fahrenheit.ย 
  • While the pie crust bakes, cook the bacon until cooked through and browned. Chop into bite size pieces.ย 
  • Drain the excess bacon fat from the pan and in the same pan sautee the garlic and mushrooms over medium heat until the mushrooms are soft and browned. Return the chopped bacon to the pan and mix to combine and remove from the heat.ย 
  • In a bowl whisk together egg whites, milk, cheese, salt and pepper.
  • Place the sautรฉed mushrooms and bacon in the pie dish on top of the pie crust and evenly coat the bottom.
  • Pour egg mixture over the bacon mixture. Be sure the cheese does not pool to the middle of the quiche, use a spoon to move around as needed.
  • Bake at 350F for 35-40 minutes or longer until the egg its fully cooked and toothpick comes out clean. Note, bake times will vary oven to oven.
  • Slice into 6 equal slices and enjoy!

Notes

  • Nutritional information is an estimate and will vary with substitutions.ย 
  • Use any meat and veggie combo you prefer. This is great with pork sausage or turkey bacon as well.ย 
  • Switch the cheese flavor for a new flavor combo.ย 
  • To use all whole eggs, use 9 eggs or 1 1/2 cups egg beaters. To use 50/50 use 4 eggs and 3/4 cup liquid egg whites.ย 

Nutrition

Serving: 1pieceCalories: 385kcalCarbohydrates: 35gProtein: 13gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 29mgSodium: 675mgPotassium: 213mgSugar: 2g
Tried this recipe?Let us know how it was!

2 Comments

  1. 5 stars
    this was wonderful! we made it for my mom yesterday. We didn’t know when to add the garlic but made it work. Woo!

    1. Iโ€™m glad you all loved it and it was part of your Motherโ€™s Day spread!! Garlic is in step 4 โค๏ธ

5 from 1 vote

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